Olive Tapenade Crusted Barramundi

Olive Tapenade Crusted Barramundi
Print Recipe
Servings
2 portions
Servings
2 portions
Olive Tapenade Crusted Barramundi
Print Recipe
Servings
2 portions
Servings
2 portions
Ingredients
Servings: portions
Instructions
  1. Butterfly open the barramundi so the fish is maximum 1” thick.
  2. Evenly spread the olive tapenade (puree) over the fish and place onto a non-stick sheet pan. Bake in a 400 degree oven for 16-18 minutes.
  3. Slice the pre-cooked polenta log into 1” thick slices and place on a lightly oiled baking sheet. Bake for 10-12 minutes until golden brown around the edges.
  4. Tomato Garlic Broth: combine the last two ingredient in a sauce pan and simmer for 10 minutes over a medium flame – strain with a fine mesh strainer and reserve. Place the baked polenta on the plate, the fish over the top and drizzle the broth around the polenta.
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